Schnitzel

Schnitzel
Type	Cutlet
Course	Main Course
Place of origin	Austria
Region or state	Central Europe
Associated cuisine	Jewish cuisine; Israeli cuisine
Invented	19th Century
Serving temperature	145°F (63°C)
Main ingredients	Meat
Ingredients generally used	Breading; Fat
Variations	Wiener schnitzel
	Media: Schnitzel;

Schnitzel (German: [ˈʃnɪt͡sl̩] ^ⓘ) is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.